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Nutrition and Cancer Volume 64, 2012 - Issue 2
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Original Articles

Meat Consumption, Cooking Methods, Mutagens, and Risk of Squamous Cell Carcinoma of the Esophagus: A Case-Control Study in Uruguay

Eduardo De Stefani Epidemiology Group, Department of Pathology, School of Medicine, Montevideo, Uruguay
,
Hugo Deneo-Pellegrini Epidemiology Group, Department of Pathology, School of Medicine, Montevideo, Uruguay
,
Alvaro L. Ronco Department of Epidemiology, University of Maldonado, Uruguay
,
Paolo Boffetta Mount Sinai School of Medicine, New York, New York, USA
,
Pelayo Correa Division of Gastroenterology, Hepatology, and Nutrition., Vanderbilt University Medical Center, Nashville, Tennessee, USA
,
Dagfinn Aune Department of Epidemiology and Biostatistics, Imperial College, London, UK
,
María Mendilaharsu Epidemiology Group, Department of Pathology, School of Medicine, Montevideo, Uruguay
,
Gisele Acosta Epidemiology Group, Department of Pathology, School of Medicine, Montevideo, Uruguay
,
Cecilia Silva Epidemiology Group, Department of Pathology, School of Medicine, Montevideo, Uruguay
,
Gabriel Landó Epidemiology Group, Department of Pathology, School of Medicine, Montevideo, Uruguay
&
María E. Luaces Epidemiology Group, Department of Pathology, School of Medicine, Montevideo, Uruguay
 show all
Pages 294-299 | Received 31 Mar 2011, Accepted 05 Sep 2011, Published online: 13 Jan 2012

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Roya Hakami, Arash Etemadi, Farin Kamangar, Akram Pourshams, Javad Mohtadinia, Mehdi Saberi Firoozi, Nicholas Birkett, Paolo Boffetta, SanfordM. Dawsey & Reza Malekzadeh. (2014) Cooking Methods and Esophageal Squamous Cell Carcinoma in High-Risk Areas of Iran. Nutrition and Cancer 66:3, pages 500-505.
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Articles from other publishers (25)

Alvaro Luis Ronco, Wilner Martínez‐López, Juan M. Calderón & Maximilian Andreas Storz. (2022) Dietary acid load and esophageal cancer risk: A case‐control study. Thoracic Cancer 13:19, pages 2759-2766.
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Margaret Raber, Molly Costigan, Joya Chandra & Karen Basen-Engquist. (2020) Cooking After Cancer: the Structure and Implementation of a Community-Based Cooking Program for Cancer Survivors. Journal of Cancer Education 37:3, pages 539-545.
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Daniele Nucci, Alessio Marino, Stefano Realdon, Mariateresa Nardi, Cristina Fatigoni & Vincenza Gianfredi. (2021) Lifestyle, WCRF/AICR Recommendations, and Esophageal Adenocarcinoma Risk: A Systematic Review of the Literature. Nutrients 13:10, pages 3525.
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Gerald McGwin. (2020) The Association between Ranitidine Use and Gastrointestinal Cancers. Cancers 13:1, pages 24.
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Faezeh Salamat, Shahryar Semnani, Mohammad Reza Honarvar, Abdolreza Fazel & Gholamreza Roshandel. (2020) 10-Year Trends in Dietary Intakes in the High- and Low-Risk Areas for Esophageal Cancer: A Population-Based Ecological Study in Northern Iran. Middle East Journal of Digestive Diseases 12:2, pages 89-98.
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Z. Zhao, F. Wang, D. Chen & C. Zhang. (2019) Red and processed meat consumption and esophageal cancer risk: a systematic review and meta-analysis. Clinical and Translational Oncology 22:4, pages 532-545.
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Siaw Shi Boon, Zigui Chen, Jintao Li, Karen Y. C. Lee, Liuyang Cai, Rugang Zhong & Paul K. S. Chan. (2019) Human papillomavirus type 18 oncoproteins exert their oncogenicity in esophageal and tongue squamous cell carcinoma cell lines distinctly. BMC Cancer 19:1.
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Binyuan Yan, Lei Zhang & Zhongjun Shao. (2018) Consumption of processed and pickled food and esophageal cancer risk: A systematic review and meta-analysis. Bulletin du Cancer 105:11, pages 992-1002.
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Margaret Raber, Joya Chandra, Mudita Upadhyaya, Vanessa Schick, Larkin L. Strong, Casey Durand & Shreela Sharma. (2016) An evidence-based conceptual framework of healthy cooking. Preventive Medicine Reports 4, pages 23-28.
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Lanwei Guo, Shuzheng Liu, Shaokai Zhang, Qiong Chen, Meng Zhang, Peiliang Quan & Xi-Bin Sun. (2016) Human papillomavirus-related esophageal cancer survival. Medicine 95:46, pages e5318.
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L. W. GUO, S. K. ZHANG, S. Z. LIU, Q. CHEN, M. ZHANG, P. L. QUAN, J. B. LU & X. B. SUN. (2015) Human papillomavirus type-18 prevalence in oesophageal cancer in the Chinese population: a meta-analysis. Epidemiology and Infection 144:3, pages 469-477.
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María Belén Cerliani, Walter Pavicic, Juan Antonio Gili, Graciela Klein, Silvia Saba & Silvina Richard. (2016) Cigarette smoking, dietary habits and genetic polymorphisms in GSTT1 , GSTM1 and CYP1A1 metabolic genes: A case-control study in oncohematological diseases . World Journal of Clinical Oncology 7:5, pages 395.
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Xian-E Peng, Hua-Fang Chen, Zhi-Jian Hu & Xi-Shun Shi. (2015) Independent and combined effects of environmental factors and CYP2C19 polymorphisms on the risk of esophageal squamous cell carcinoma in Fujian Province of China. BMC Medical Genetics 16:1.
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Inês Tomada & José Paulo Andrade. 2015. Anti-ageing nutrients. Anti-ageing nutrients 333 390 .
Mohammad Hossein Somi, Seyed Mohsen Mousavi, Shahnaz Naghashi, Elnaz Faramarzi, Mohammad Asghari Jafarabadi, Morteza Ghojazade, Alireza Majidi & Seyed Ahmad Naseri Alavi. (2015) Is there any Relationship between Food Habits in the Last Two Decades and Gastric Cancer in North-western Iran?. Asian Pacific Journal of Cancer Prevention 16:1, pages 283-290.
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X Liu, X Wang, S Lin, J Yuan & I T-S Yu. (2014) Dietary patterns and oesophageal squamous cell carcinoma: a systematic review and meta-analysis. British Journal of Cancer 110:11, pages 2785-2795.
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Eduardo De Stefani, Hugo Deneo-Pellegrini, Alvaro L. Ronco, Paolo Boffetta, Pelayo Correa, Maria Mendilaharsu, Gisele Acosta, Aldo Quarneti & Cecilia Silva. (2014) Diet Patterns and Risk of Squamous Cell Oesophageal Carcinoma: A Case-control Study in Uruguay. Asian Pacific Journal of Cancer Prevention 15:6, pages 2765-2769.
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Hong-Cheng Zhu, Xi Yang, Li-Ping Xu, Lian-Jun Zhao, Guang-Zhou Tao, Chi Zhang, Qin Qin, Jing Cai, Jian-Xin Ma, Wei-Dong Mao, Xi-Zhi Zhang, Hong-Yan Cheng & Xin-Chen Sun. (2014) Meat Consumption Is Associated with Esophageal Cancer Risk in a Meat- and Cancer-Histological-Type Dependent Manner. Digestive Diseases and Sciences 59:3, pages 664-673.
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M. Di Maso, R. Talamini, C. Bosetti, M. Montella, A. Zucchetto, M. Libra, E. Negri, F. Levi, C. La Vecchia, S. Franceschi, D. Serraino & J. Polesel. (2013) Red meat and cancer risk in a network of case–control studies focusing on cooking practices. Annals of Oncology 24:12, pages 3107-3112.
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Xudong Qu, Qiwen Ben & Ying Jiang. (2013) Consumption of red and processed meat and risk for esophageal squamous cell carcinoma based on a meta-analysis. Annals of Epidemiology 23:12, pages 762-770.e1.
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Hongcheng Liu, Jinliang Shao, Tao Lin & Qiwan Li. (2013) Detection of Benzo[a]pyrene in Fried Food by Ultrasound-Assisted Matrix Solid-Phase Dispersion and Isotope Dilution GC–MS. Chromatographia 76:23-24, pages 1785-1789.
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Fang Yong, Ni Xudong & Tan Lijie. (2013) Human papillomavirus types 16 and 18 in esophagus squamous cell carcinoma: a meta-analysis. Annals of Epidemiology 23:11, pages 726-734.
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Jun Liu, Jian Wang, Ye Leng & Changxing Lv. (2013) Intake of fruit and vegetables and risk of esophageal squamous cell carcinoma: A meta‐analysis of observational studies. International Journal of Cancer 133:2, pages 473-485.
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Medine Yilmaz, Deniz Sanli, Mujde Ucgun, Nur Sahin Kaya & Yasemin Tokem. (2013) Lifestyle Behaviors and Early Diagnosis Practices of Cancer Patients. Asian Pacific Journal of Cancer Prevention 14:5, pages 3269-3274.
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Xiao-Xiao Ge, Mei-Yuan Xing, Lan-Fang Yu & Peng Shen. (2013) Carotenoid Intake and Esophageal Cancer Risk: a Meta-analysis. Asian Pacific Journal of Cancer Prevention 14:3, pages 1911-1918.
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